Sweet Potato Madras with Smoked Tofu

Sweet Potato Madras with Smoked Tofu

This one has more ingredients, but it's worth it! Hot, sweet and smokey, all at the same time.
Prep Time20 mins
Cook Time35 mins
Total Time55 mins
Course: Main Course
Keyword: curry, tofu
Servings: 2 people

Ingredients

  • 1 chopped onion
  • 2 tsp garlic puree
  • 1 small red chilli
  • 1 tsp grated ginger
  • 2 tsp vegetable oil
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 3 tbsp fresh chopped coriander
  • 1 tsp tumeric
  • 1 tsp hot chilli powder
  • 40 g frozen peas
  • 40 g tinned sweetcorn
  • 150 g chopped sweet potato (large chunks, parboiled for 10 minutes)
  • 200 g smoked tofu (chopped into cubes)
  • 400 g tinned chopped tomatoes
  • 30 g fresh spinach leaves

Instructions

  • Blend the onion, garlic, chilli and ginger into a paste. Turn oven to 180C in preparation.
  • Heat the veg oil in a pan, then add the paste with 1 tsp water. Fry for a few minutes until soft.
  • Add the cumin, both corianders, tumeric and chilli powder, frying for 2 minutes.
  • Add the peas, sweetcorn and sweet potato with 1 tsp water. Cook for a few minutes.
  • At around this time, put your smoked tofu in the oven to cook for 5 minutes.
  • Add the chopped tomatoes and spinach to the pan, then cover and allow to simmer for 15 minutes. The sweet potato should be soft but not crumble.
  • Serve up with your choice of rice/chips/naan/poppadoms. Add a small handful of smoked tofu to the top of your curry.

Notes

If you're not usually a fan of tofu, I urge you to give smoked a try. It tastes nothing like plain tofu! You can smoke your own tofu by soaking in 2 tbsp soy sauce and 1 tbsp liquid smoke, and baking for 15 minutes.
I sometimes buy ready prepared. You can get brands Dragonfly, Taifun or Tofoo from health shops or Holland and Barrett.
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  • I have to admit, I'm not much of a baker. I'd much rather make savoury meals.⁠
Luckily, I have an amazing mum who is! She makes and sends me recipes for cakes and bakes, that are easy enough even for me to have a go at.⁠
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A basic vanilla sponge cake pleases everyone. It's the perfect starting point for a birthday cake, or with added icing, whipped cream or sprinkles.⁠
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Ingredients:⁠
210 g plain flour⁠
250 ml soy milk⁠
200 g sugar (white or coconut)⁠
80 ml oil (olive or vegetable)⁠
0.5 tsp bicarbonate of soda⁠
0.5 tsp table salt⁠
1 tbsp apple cider vinegar⁠
3 tsp vanilla extract⁠
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Instructions:⁠
⭐️Warm the oven to 180oC.⁠
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⭐️Add the remaining ingredients, and whisk thoroughly.⁠
⭐️Add the mixture to a greased cake tin (7in diameter works well).⁠
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⭐️Eat alone or add vegan single cream, vanilla frosting or buttercream if preferred.⁠
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Last year, I was so excited to publish this guest post from fellow vegan and businesswoman, Naomi Sheridan! Naomi is the mother of two beautiful and healthy vegan children, so I was really interested to hear her advice on raising vegan children.⁠
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When I was vegetarian, I saw no issue at all with eating dairy and eggs. In my mind, it wasn't meat, and animals produced them anyway. It was that simple for me. ⁠
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